Based on single factor tests, the response surface methodology (RSM) was used to optimize the fermentation technological conditions for producing lactic beverage from black glutinous corn.
在单因素的基础上，利用响应面法对黑糯玉米发酵乳饮料的发酵条件进行了优化。
The purpose is to make up surface after fermentation becomes more pliable and soft.
醒面的目的在于使面发酵后变得更为筋道和柔软。
The response surface analysis(RSA) was used to optimize the technological conditions for fermentation of glutinous corn to make lactic beverage.
在单因素的基础上，利用响应面法对黑糯玉米发酵乳饮料的发酵条件进行了优化。
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